For those of you who are new to real food, this post may leave you a bit squeamish and may seem totally out there. We're diving into the world of lacto-fermentation around here. Lacto-WHAT???? Hang with me folks, it's really not all that weird and it is a practice that has been around for a looooooong time.
Ever eaten yogurt, kimchi, sauerkraut, sour cream, sour pickles? All of these are or used to be a cultured/fermented food in traditional cultures. Cultured/fermented foods are incredibly nutritious. You take an already healthy food like vegetables, fruit, milk, whole grains and then give them a turbo boost making them a SUPER health food through the process of fermentation. Let me explain.
When you ferment a food, natural good bacteria feed on the sugar and starch in the food creating lactic acid. Through this process, the food is naturally preserved and new beneficial enzymes, B-vitamins, and probiotics are also created. Fermented foods are also said to be easier to digest, improve digestion all around, help leaky gut, clear acne, and increase immunity.
Most of us by now have heard of probiotics. It's a hot buzz word right now in the health field. Probiotics help populate the digestive system with beneficial bacteria that help fight off bad bacteria in the body. Many believe that the health of the gut can determine the health of the individual. Proponents of the
GAPS diet, have used probiotics and fermented foods to heal all sorts of conditions, from autism to eczema. The stories from people that have benefited from probiotics are truly amazing. Many people opt for the capsule supplement form of probiotics, and I did too before I learned about fermentation. Here's why:
Dr. Mercola tested the amount of probiotics in fermented vegetables in comparison to a high quality probiotic supplement. He found that the supplements contained billions of healthy bacteria but the fermented vegetables contained TRILLIONS! One serving of these vegetables would be like taking an entire bottle of probiotics. Powerful stuff. I'm a little too cheap to keep buying expensive supplements. I think I'll stick to a $2 head of cabbage and make my own sauerkraut. Much better bargain in my opinion.
So without further adieu, here's what's going on in my kitchen. It feels like a laboratory at times. Pretty cool stuff. I was scared to death to try this at first and waited a long time to try it. Now I'm a fermenting machine. It's really fun! You should try it.
Homemade yogurt. So easy, frugal and great in smoothies.
Sorry the jar is almost gone. I liked this one and ate three jars pretty quickly. My kids are still getting used to it, but I think they'll like it with time. Fermenting the applesauce gives it a bit of a tang and fizziness.
Kombucha This is one that I had never heard of before learning about fermentation. I admit it is a bit strange, but the benefits of this liver cleansing drink are unmatched. It's a fizzy sweet tea that has a bit of a vinegary taste to it. It's an acquired taste and I look forward to learning how to flavor the drink to make it a little more palatable for the kiddies.
Raisin chutney I really love this. It's great on fish, chicken, quinoa, etc and has an Indian flare to it. My little guy will take small bites of this one, but the four year old still won't touch it.
Sourdough starter. Everyone in the house loves my sourdough starter. House favorites are
sourdough waffles,
sourdough crackers,
sourdough crepes and tortilla chips, and
crockpot sourdough bread.
Other ferments I look forward to trying soon:
Milk kefir: drinkable yogurt
Water kefir: A naturally carbonated drink that can be a substitute for soda
Ketchup: A healthy alternative to a sugar laden junky condiment.
Ginger ale: The real deal
Salsa
My Pinterest Board: This is my collection of fermented recipes. Try one and report back!
